Archive for the ‘Gluten-Free’ Category

Thai Basil Seitan

Posted by: EatFree

March 25th, 2012 >> Gluten-Free, Vegetarian

This dish incorporates some classic Thai flavors-fish sauce, Thai basil, chili, and garlic.   Use fresh Thai basil if you can find it, but dried Thai basil is a fine substitute.  If you are vegetarian, use a vegetarian fish sauce in lieu of the regular fish sauce.  This dish may be eaten alone or with a side of long grain brown rice.  Jasmine would be nice.

Ingredients:

  • 2 tablespoons fish sauce
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons light muscavado raw sugar
  • 2 tablespoons organic corn starch
  • 2 tablespoons oil
  • 1 medium red onion, sliced
  • 2 tablespoons garlic, minced
  • Black pepper to taste
  • 1 green bell pepper, julienned
  • 1/2 red bell pepper, julienned
  • 1/2 yellow bell pepper, julienned
  • 2 fresno chilis (or to taste), sliced into circles
  • 1 plum tomato, roughly chopped
  • 2.5 cups cooked seitan
  • 3 tablespoons dried Thai basil

Directions:

  1. Whisk together fish sauce, soy, raw sugar,  and corn starch with 2 tablespoons cold water until smooth and completely dissolved with no lumps.  Set aside.
  2. Heat oil.  When hot, add onion, garlic, black pepper, all the rest of the fresh peppers, and tomato.  Saute on high heat for a few minutes until all vegetables are just translucent.  Make sure to stir constantly so garlic does not burn.
  3. Stir in seitan and corn starch mixture.  Reduce heat and cook until thickened.  Stir constantly.  Stir in basil off heat and enjoy (add a pinch of fine sea salt if needed.)!

Tofu with Curried Apple Chutney and Pine Nuts

Posted by: EatFree

March 20th, 2012 >> Gluten-Free, Vegan, Vegetarian

This chutney is a perfect mix of sweet, spicy, and tangy and goes well with any protein that has an inherent bland flavor-I use tofu here.  The pine nuts add a nice butteriness and the slight crisp on the tofu is also a welcome textural punch.  Make sure to cook the apples only until they are just tender and still maintain their shape.

Ingredients:

  • 1.5 tablespoons oil
  • 1/4 medium red onion, diced
  • 1/2 serrano chili, chopped finely
  • 1 fresno chili, chopped finely
  • salt and pepper to taste
  • 1 tablespoon curry powder
  • 1 tablespoon apple cider vinegar
  • 1 Red Delicious Apple, diced
  • 2 tablespoons raw turbinado sugar
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 2 tablespoons pine nuts, toasted
  • 14 ounce container of extra firm tofu, patted dry and cut into 8 pieces

Directions:

  1. Heat oil.  Add onions, chili, salt, and pepper.  Cook on medium low until translucent.   Stir constantly.
  2. Add curry powder, vinegar, and one-third cup water.  Stir to combine. Cook on medium or until oil leaves edges of mixture.   Add apples, raw sugar, stir, and then add 1/4 cup water.  Stir to scrape off bits from bottom of pan. Bring to a boil and then simmer covered or until apples are just tender and still hold their shape. (Take off lid and evaporate out some of the water over high heat if consistency is too loose for your liking.) Fold in parsley off heat and set aside.
  3. Spray flat griddle with cooking spray and heat.  Sear tofu on each side until golden brown.  Pat gently to assist searing.  Top tofu with chutney, sprinkle with a some toasted pine nuts, and enjoy!

 

Homemade Curry Powder

Posted by: EatFree

March 16th, 2012 >> Gluten-Free, Vegan, Vegetarian

Ever wonder why sometimes the “curries” you make at home don’t quite taste like the ones you’ve had at your favorite Indian restaurant? One of the top reasons is the freshness of the spices used-whenever using spices, it’s best to freshly grind the whole spices after toasting and use them as soon as possible.  The pre-packaged powdered versions are not guaranteed to be fresh, and so the volatile oils of the spices may have been lost along the way.  Now I put quotation marks around “curry” because there is no such thing  in India-it’s a term coined by the Western world to describe a blend of spices used in stews and such.  While every household varies in the exact amounts and blend of spices used, the one I give here is quite versatile.  The recipe makes about 4 tablespoons, enough for 2 or 3 dishes, depending on what you’re making.  And remember, try to use it as soon as possible-keep stored in cool, dry place for more than a week-tops! (Also, for the cardamoms, take off the shells and only use innards.)

Ingredients:

  • 6 teaspoons coriander seeds
  • 3 cloves
  • 1 black cardamom, pods only
  • 1/2 mace
  • 2.5 teaspoons cumin seeds
  • 2 chile de arbols
  • 1/4 teaspoon green cardamom pods
  • 1/4 teaspoon fenugreek seeds
  • 1/4 teaspoon fennel seeds
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric

Directions:

Dry roast coriander, cloves, black cardamom pods, and mace in skillet.  When lightly fragrant, add rest of whole spices (except cinnamon and turmeric)and toast until fragrant.  Do this over low heat and stir constantly so spices do not burn.  Stir in cinnamon and turmeric.  Let cool and then grind in spice grinder.  Keep in cool, dark place for up to a week until ready for use.

Baked Sticky Brown Rice Pudding with Maple Candied Walnuts

Posted by: EatFree

March 13th, 2012 >> Desserts and Sweet Treats, Gluten-Free, Vegetarian

This recipe is a variation of the classic baked rice pudding made with short grain Arborio rice.  In this recipe, I’ve substituted the white Arborio rice with sticky short grain sweet brown rice, which adds the same sticky, chewy textural element except in the whole grain form.  As per the usual EatFree style of cooking, all refined sweeteners are replaced with their unrefined counterparts.  In addition, I’ve replaced the heavy cream and/or whole milk typically used in rice puddings with low-fat evaporated milk, which has the same degree of milky creaminess without as much of the fat.   This recipe is best served after completely chilled so make it the day before you plan to serve.

Ingredients:

  • 2.5 cups 2% low-fat evaporated organic milk
  • 2 egg yolks
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 3/4 cup coconut sugar
  • 3 cups cooked sweet brown rice
  • 1 cup walnuts, chopped
  • 1/2 cup pure maple syrup

Directions:

  1. Preheat oven to 325 degrees Fahrenheit.  Whisk together milk, yolks, vanilla, sea salt , and raw sugar.  Stir in brown rice and let sit on counter top for 10 minutes.
  2. Meanwhile boil a kettle of water and toast walnuts in a dry skillet over medium-low heat until fragrant.  Set aside.
  3. Pour rice mixture into greased 9 by 9 baking dish.  Place over larger baking dish.  Place in oven and pour boiling water into larger baking dish about halfway up the sides of the smaller one with the rice pudding mixture.  Bake for 90 minutes or until slightly jiggly in the center and golden brown on top.
  4. Meanwhile bring maple syrup and 1/2 cup water to 250 degrees Fahrenheit on candy thermometer.  Stir in walnuts  and then pour over non-stick surface (such as a silicon mat) and let cool.
  5. Take out rice pudding and let cool completely to room temperature .  Refrigerate for several hours.   Serve with candied walnuts on top and enjoy!